White Farinata

Oct 9

A delicious twist on the classic chickpea farinata - the famous Italian chickpea pie (you can find the traditional version on the blog). This version enriched with fresh mozzarella, Parmesan and finely chopped onions, turns out soft inside, golden on top and full of flavor.

The recipe

Preparing the batter

In a medium bowl, combine the chickpea flour, salt and water. Mix well until smooth using a whisk, low-speed mixer, or kitchen machine if you have one. Let the batter rest at room temperature for about 4 hours, occasionally skimming off any foam that forms on the surface.

Preheat the oven to 250C with ventilation.

Place a round baking tray or an ovenproof skillet inside. Let it heat for about 10 minutes (it must be very hot when you pour the olive oil).

Bake the farinata

Carefully remove the tray using oven gloves.

Pour in the olive oil, then immediately pour in the batter.

The consistency will be quite liquid, similar to pancake batter - that’s normal.

The oil will form a thin layer between the tray and the batter, and part of it will rise to the surface.

Bake for about 15 minutes, then remove the tray from the oven.

Top with the finely chopped onions and torn mozzarella, sprinkle with grated Parmesan cheese and grind of black pepper then return to the oven for another 10-15 minutes until the cheese turns golden and the pie edges are lightly charred and crispy.

Drizzle with a little extra olive oil before serving.

Enjoy warm!

INGREDIENTS - for two persons or one pie

Organic or “Best you can get” !